Coconut Cake

What else am I supposed to do? I have no choice but to broil lobster tails for dinner.

And then I had a thought: what if I did coconut cake for dessert? No clue where that idea came from, but I’m so glad it came to me. Maybe something crazy will happen to you too, someday.

This cake is based on a simple vanilla cake recipe, but with coconut milk in place of regular milk, and with coconut frosting. The coconut milk gives it a richness that regular 2% milk just can’t. The coconut-ness definitely comes through but isn’t too exaggerated, which is good. Best served with a cool drink, like ice cold sweet tea, and a really big fork.

Ingredients:

The Cakey Part:

1 1/4 cups all-purpose flour.Really adds a nice taste.

1 cup granulated sugar. Don’t be afraid of that sugar.

1/2 teaspoonsalt.It’s only half your daily recommended intake, so you can eat two cakes!

1 1/2 teaspoonsbaking powder.No, it’s not the same as baking soda.

1 egg.One lonely egg.

1 1/2 teaspoons vanilla extract. When in doubt, vanilla.

1/3 cup vegetable oil.Wait, I can use this stuff for more than stir-fry?